I like to think I've gotten the whole bread-the-dang-chicken thing down. Ryan requests fried chicken pretty often (it's more like lightly-cooked-in-oil chicken), and always loves it when I make it for us. However, same-style breaded chicken can get pretty old for me, so I like to switch it up. This past batch I used crumbled almonds mixed with the traditional panko. For more flavor, I added in some rosemary. Don't like almonds or rosemary? You could totally use roasted pecan crumbs, or even cashew crumbs. Use the nuts! Also, you could easily substitute rosemary in this recipe for thyme or Italian seasoning if you prefer those flavors. It's so versatile, leaving the door wide open to customizing this recipe to your family's tastes.
Then put it over a bed of soft and creamy orzo with a handful of spinach? Filled us right up quite tastefully.
I'm so glad we're at a whole new week. This past weekend (and still) we were hunkering down with our sick little one. We've been pretty lucky with the Manchild not getting very sick at all since he was a newborn. However, that has certainly caught up to us. After a doctor's visit on Friday, we've already scheduled another one for today - he seems to be getting worse. His cough just breaks my heart, and with a raw throat, after each cough is a small whimper. It's torture! Thank heavens it was a snowy/cozy weekend - made it easier to just stay inside and focus on our little guy's health. Lots and lots of movies.
On a little happier note...
Tomorrow I have a little surprise for you all :)
Almond Rosemary Crusted Chicken
6-8 small/medium chicken tenders
2/3 C slivered almonds, crushed finely
2/3 C panko crumbs
1 T rosemary (dried or fresh)
1 C flour
1 t milk
drizzle of EVOO
salt and pepper
1. Prepare 3 bowls. In bowl 1: add flour. In bowl 2: whisk together eggs and milk. In bowl 3: combine panko, rosemary, & almond crumbs.
2. Drizzle olive oil in the bottom of a large skillet. Heat oil over medium.
3. Coat chicken. Keeping one hand for dry ingredients and one hand for wet, dunk raw chicken one by one in flour, then in the egg mixture, followed by the panko mixture. Place coated chicken in the heated and oiled pan. Repeat with the remaining chicken pieces.
4. After a few minutes, flip chicken. Season with salt and pepper. Turn down heat to a simmer (very low) and cover. Cook until chicken is cooked through, about 5-10 minutes. Remove pan from heat, keep lid on, and let sit for 5 minutes (lets juices seep back into chicken)
Spinach & Parmesan Orzo
2 C orzo
2 T EVOO
2-3 green onions, chopped
2 cloves garlic, minced
salt and pepper to taste
2 T flour
1 C milk
2/3 - 1 C spinach, chopped (amount depends on your preference)
1/2 C Parmesan + more for sprinkling
1. Cook pasta according to directions on package. Drain.
2. In a medium skillet, heat olive oil over medium heat. Add onions, garlic, salt and pepper to pan and saute until onions are translucent (careful not to brown garlic). Add flour to form a roux and cook for another minute.
3. Add 1/4 C of milk to the pan and whisk until sauce is smooth. Then add remaining milk and continue whisking. Bring to a simmer and cook until sauce thickens (5-8 minutes).
4. Add chopped spinach to sauce and cook another 2 minutes until spinach wilts slightly. Remove sauce from heat and stir parmesan into sauce. Pour sauce over cooked orzo in a medium bowl and stir. Garnish with additional parmesan.
Recipe source: Life as a Strawberry